4 x pheasant breast
60g butter
2 x red onions, sliced
4 x garlic cloves, finely diced
2 inches of fresh ginger, finely diced
11⁄2 tsp ground cumin
11⁄2 tsp ground turmeric
6 x cardamon pods worth of seeds, crushed
1 x tsp chilli powder
60g cashew nuts
170ml double cream
170g full fat yogurt
1/ 250ml chicken stock cube
Melt the butter in a deep pan and fry the onions, garlic and ginger for 5 minutes.
Add the cashew nuts, keeping a few back to garnish, and mix through thoroughly
Crush the cardamon seeds with a pestle and mortar / rolling pin and add all the spices to the pan. Mix thoroughly.
Cut the pheasant into small pieces and add to the pan. Stir for around 3 minutes until the pheasant has browned.
Add 250ml of chicken stock and simmer for 10 minutes or until the sauce has thickened.
Whip together the cream and yoghurt.
Once the curry has thickened, turn down the heat and add the cream and yoghurt 1 large spoonful at a time, mixing together until you have achieved a nice creamy consistency.
Turn down the heat. Leave the curry on a low heat for 4 minutes. Do not boil.
Serve with a rice of your choice, garnish with coriander leaves and crumble the remaining cashews on top.
strong>Thanks to <a href=”https://www.eatwild.co”>Eat Wild</a> for the recipe. You’ll find more ideas for how to enjoy game on their <a href=”https://www.eatwild.co/recipes/”>website</a>. </strong>
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